Wholemeal Vegan Beetroot Cake
This rich and earthy wholemeal vegan beetroot cake is sandwiched with a creamy almond and coconut filling to make a wholesome, nourishing bake for any occasion
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This delicious vegan cake features wholemeal flour and fresh, grated beetroot making it a healthy and wholesome alternative to carrot cake.
The flavour of the sponge is rich and earthy, which is complemented beautifully by a sweet and creamy almond and coconut filling.
Serve this vegan beetroot cake with fruity herbal tea for an invigoratingly alternative coffee morning.
Recipe tips:
Wholemeal flour can make a denser, drier cake. Fortunately, the beetroot in this vegan cake recipe helps to keep it soft and moist.
To avoid a chewy cake, take care not to overwork your batter once the flour has been added and opt for a plain flour rather than strong if possible.
How to blanch almonds
If you’ve already got raw almonds and don’t want to shell out for a bag of blanched, follow these steps to blanch your own almonds at home.
1. Bring a pan of water to the boil
2. Add your almonds to the water and boil for 60 seconds. Take care not to over cook them as they will start to soften.
3. Drain the almonds and immediately cool them down under cold running water.
4. Gently pat the almonds dry with paper towel or a clean tea towel. The skins should look a little shrivelled.
5. You should now be able to squeeze the almonds from their skins by ‘pinching’ them between your fingers. Squeeze them into a bowl or your other hand to avoid them shooting across the room!
6. Discard the skins. Once the almonds are fully dry, they’re ready to use in your recipe.
Total Time: 2 hours
Calories: 427
Servings: 10
Rating:
Nutritional information per serving:
Serving size
246g
calories
427
fat
13g
saturates
1.2g
carbs
68g
sugars
40g
fibre
5g
protein
11g
salt
0.81g
Total Time: 2 hours
Calories: 427
Servings: 10
Ingredients
Method
Ingredients
(Servings: 10)
- For the sponge
- 17.5 17.5 ml soya milk
- 30 30 ml aquafaba
- 30 30 g brown sugar
- 60 60 g grated beetroot
- 40 40 g wholemeal flour
- 0.4 0.4 tsp baking powder
- 0.1 0.1 Tbsp cinnamon
- For the filling
- 20 20 ml tinned coconut milk
- 20 20 g blanched almonds
- 0.1 0.1 Tbsp lemon juice
- 0.2 0.2 Tbsp agave syrup
Method
- Pre-heat the oven to 175°C/350°F/Gas 4, in a large bowl mix the soya milk, aquafaba, brown sugar and beetroot together. Then add the flour, baking powder and cinnamon. Whisk together until all the ingredients are fully incorporated.
- Line the bottom of a 10-inch round cake tin and spoon in the batter. Bake for 1 hour and 20 minutes. Check the cake is cooked by inserting a skewer into the middle and seeing if it comes out clean.
- Whilst the sponge is cooking, add the coconut milk, almonds, lemon juice and agave syrup to a food processor and blend until smooth. Once the sponge has cooled, cut it in half and add the filling, before serving.
Time for something sweeter? Make one of these adorable vegan cupcake recipes
